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Friday, January 29, 2010

Veggie Quiche (Gluten free, Dairy Free, Soy Free)

i wanted something a little different for dinner the other night and had just seen kelly's post for her pie crust using mostly coconut and almond flours and was exciting to try it out! she also just added a video on how to roll out the crust here.

i recently ordered coconut flour from tropical traditions and love it. if you decide to order from them you can use my id#5685168 as a referral and i think you get a free book :) side note- if you sign up for their emails they run specials all the time and you can get good discounts and offers as well as lots of other great products.

side note#2- anne bradshaw is giving away a 32 oz jar of coconut oil here:so go sign up and get one! :)

anyways- so i made kelly's crust. and it was phenomenal. my non-gf husband described it as a "really really good pizza crust" but i really just loved the richness and savory flavor of it and it complemented the quiche well even though it was designed as a dessert crust. we might just have to try out a pizza on it sometime soon and see how it turns out...

i made a simple quiche using the veggies i had in the fridge, but of course you can add whatever you like. this is somewhat similar to my leek and asparagus crustless quiche/frittatai only had 5 eggs left in the fridge, so you can also add more if you like. or some sort of meat if that's what you're into :)

(you can also lightly grease and flour the pie dish first, so the crust doesn't stick.)

Bake the crust at 350 degrees for about 10 minutes. You might be able to not bake the crust before baking the quiche. it depends on how crispy you like it, as mine was definitely well done around the edges by the time the quiche was cooked.

heat coconut oil in pan and saute the bottom halves of the asparagus (cut into smaller pieces). reserve the top halves for the top of the quiche

add the carrots and saute for with the asparagus for a minute or so. add the seasonings. add the bell peppers. when the veggies have softened a bit add the spinach and mix for a few minutes until they are wilted.

while the veggies are cooking, beat your eggs with the coconut milk (or almond or rice).

pour the veggies into the crust and then add the eggs on top of the veggies. take the asparagus tops and make a design in the middle if you like (see picture).

bake at 350 degrees for approximately 35 minutes or until set. enjoy!

**Update: 2/15/10- i made this again and upped the eggs to 7, and switched broccoli for the asparagus and it turned out quite well... just another option!

7 comments:

Thanks Noosh! I'm so happy! What a great idea to use it for quiche! May I do a post of your quiche photo with a link to you? Kind of like this: http://www.thespunkycoconut.com/2010/01/photos-by-our-reader-meagan-of.html

Made this one today with 8 eggs and mushrooms instead of the asparagus. I also doubled nutritional yeast. Kids didn't want to eat it, but after trying just gobbled it up! The crust was too sweet though. Maybe I'll skip stevia next time. Thanks!